Shrimp Creole

Name: Shrimp Creole
Ingredients: 1 lb. peeled, deveined fresh or frozen shrimp; 1/2 c. chopped onion; 1/2 c. chopped celery; 1/2 c. chopped green pepper; 2 cloves garlic, minced; 2 Tbsp. margarine or butter; 1 (16 oz.) can tomatoes, cut up; 2 Tbsp. snipped parsley; 1/2 tsp. salt; 1/2 tsp. paprika; 1/8 to 1/4 tsp. cayenne pepper; 1 bay leaf; 2 Tbsp. cold water; 4 tsp. cornstarch; 2 c. hot cooked rice; dash of hot sauce

16 ingredients

12 steps

Ingredients

1 lb. peeled, deveined fresh or frozen shrimp
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped green pepper
2 cloves garlic, minced
2 Tbsp. margarine or butter
1 (16 oz.) can tomatoes, cut up
2 Tbsp. snipped parsley
1/2 tsp. salt
1/2 tsp. paprika
1/8 to 1/4 tsp. cayenne pepper
1 bay leaf
2 Tbsp. cold water
4 tsp. cornstarch
2 c. hot cooked rice
dash of hot sauce

Directions

1

Thaw shrimp, if frozen.
2

In a large skillet, cook onion, celery, green pepper and garlic in margarine or butter until tender.
3

Stir in undrained tomatoes, parsley, salt, paprika, red pepper and bay leaf.
4

Bring to boiling, then reduce heat.
5

Cover and simmer for 15 minutes.
6

Stir together cold water and cornstarch.
7

Stir cornstarch mixture and shrimp into tomato mixture.
8

Cook and stir until thickened and bubbly.
9

Cook and stir about 2 minutes longer or until shrimp turns pink.
10

Remove bay leaf.
11

Serve over rice.
12

Serves 4.